Easy Chicken And Dumplings Crockpot

So, you’re craving something warm, comforting, and absolutely delicious, but the thought of spending hours slaving over a hot stove makes you want to crawl back into bed? Been there, done that, bought the T-shirt. My friend, you’ve stumbled into the right corner of the internet, because today, we’re making **Easy Crockpot Chicken and Dumplings**! It’s basically a hug in a bowl that requires minimal adulting.

Why This Recipe is Awesome

Let’s be real: life is complicated enough without your dinner plans adding to the drama. This recipe is your culinary superhero, swooping in to save the day with practically zero effort. It’s the kind of meal that makes your house smell amazing, your tummy feel happy, and your stress levels plummet. Seriously, if you can dump ingredients into a pot and press a button, you’ve basically got this in the bag. **It’s practically idiot-proof**, even I didn’t mess it up, and that’s saying something!

Ingredients You’ll Need

Gather ’round, fellow culinary adventurers! Here’s your treasure map of ingredients:

• 1.5 – 2 lbs Boneless, Skinless Chicken Breasts (or Thighs): The star of our show. Frozen works, but make sure it’s thawed first!
• 2 cans (10.5 oz each) Cream of Chicken Soup: The OG shortcut to creamy, dreamy goodness. Don’t judge, it works wonders.
• 1 can (10.5 oz) Cream of Celery Soup (or another Cream of Chicken if you’re feeling redundant): Adds a nice background note. Or just double down on the chicken soup – your call!
• 1 Onion (medium), chopped: For that foundational flavor. Don’t skip it, unless you want bland chicken.
• 2 cups Chicken Broth: To keep things moist and happy.
• 1 tsp Poultry Seasoning: Because why not amplify those chicken vibes?
• ½ tsp Black Pepper: Just a little kick.
• ½ cup Milk: To thin things out a bit, and add to the creaminess.
• 2 cans (16.3 oz each) Refrigerated Biscuit Dough (the flaky kind is best!): Our lazy-person’s dumplings. Trust me, they’re fantastic.
• Fresh Parsley, chopped (for garnish, optional but makes you look fancy): If you’re feeling extra.

Step-by-Step Instructions

Alright, apron on (or not, we’re not judging), let’s get cooking!

1. **Prep the Chicken:** Place your thawed chicken breasts at the bottom of your crockpot. No need to cut them yet; they’ll shred later like a dream.
2. **The Flavor Bomb:** In a separate bowl, whisk together the cream of chicken soups, cream of celery soup, chicken broth, chopped onion, poultry seasoning, and black pepper. Pour this glorious mixture all over the chicken.
3. **Set It and Forget It:** Put the lid on your crockpot and cook on **LOW for 6-8 hours** or on **HIGH for 3-4 hours**. Your house is about to smell heavenly, FYI.
4. **Shred Time!** Once the chicken is cooked through and super tender, take it out of the crockpot. Using two forks (or your handy immersion blender if you’re fancy), shred that chicken like it owes you money. Return the shredded chicken to the crockpot.
5. **Dumpling Prep:** Now for the fun part! Open those biscuit cans. Cut each biscuit into 4-6 pieces. Don’t worry about perfection; rustic is in! Stir in the ½ cup of milk into the crockpot mixture, then gently drop the biscuit pieces into the crockpot. Make sure they’re mostly submerged in the liquid.
6. **Dumpling Cook:** Replace the lid and continue to cook on **HIGH for another 30-60 minutes**, or until the biscuit pieces are cooked through and fluffy. You’ll know they’re done when they look like soft, pillowy clouds.
7. **Serve It Up:** Ladle that warm, comforting goodness into bowls. If you’re feeling fancy, sprinkle with some fresh parsley.

Common Mistakes to Avoid

Even though this recipe is practically fail-proof, a few rookie errors can still happen. Don’t be that person!

• **Lifting the Lid Too Often:** Every time you peek, you let out precious heat and steam, which means your food takes longer to cook. **Patience, grasshopper!** Trust the process.
• **Adding Dumplings Too Early:** If you drop those biscuits in at the beginning, they’ll turn to mush. We want fluffy dumplings, not sad, disintegrated dough. Timing is key here.
• **Overcrowding the Crockpot:** It’s a slow cooker, not a clown car. Give your ingredients some room to breathe and cook evenly. Stick to the suggested quantities.
• **Not Thawing Chicken:** Unless your recipe specifically says “from frozen,” always thaw your chicken. Otherwise, you risk uneven cooking and a watery final dish. Nobody wants that!

Alternatives & Substitutions

Feeling creative? Or just missing an ingredient? No worries, we can roll with it!

• **Chicken Swap:** Don’t have breasts? Boneless, skinless chicken thighs work beautifully and often stay even more moist.
• **Soup Switch-Up:** Out of cream of celery? Just use another can of cream of chicken. Or cream of mushroom if you’re into that earthy vibe.
• **Veggies for Days:** Want to sneak in some extra nutrients? Stir in some frozen peas and carrots about 30 minutes before serving. Corn also makes a great addition!
• **Homemade Dumplings (If You’re Feeling Ambitious):** If the canned biscuit thing isn’t for you, there are plenty of simple drop biscuit recipes out there. Just be prepared for a bit more effort!
• **Spicy Kick:** A pinch of red pepper flakes or a dash of hot sauce can elevate the flavor if you like a little heat.

FAQ (Frequently Asked Questions)

• **Can I use frozen chicken?** Well, yes, but make sure it’s thawed first unless you want sad, unevenly cooked chicken. We’re aiming for delicious, not disastrous.
• **Do I really need the onion?** IMO, yes! It adds a crucial layer of flavor. But if you truly despise onions, you can omit it or use onion powder as a very distant second best.
• **My dumplings are still doughy. What gives?** Did you cook them long enough? Did you keep the lid on? They need that steam to cook through. Give them more time on HIGH with the lid securely in place.
• **Can I make this ahead of time?** You can definitely prep the chicken and soup mixture ahead and store it in the fridge. But hold off on the biscuits until you’re ready to cook and serve, otherwise, they’ll get soggy.
• **How do I store leftovers?** Pop them in an airtight container in the fridge for up to 3-4 days. It’s usually even better the next day!
• **Can I freeze chicken and dumplings?** Yes, you can! Just make sure it’s completely cooled, then transfer to freezer-safe containers. Thaw in the fridge overnight and reheat gently. The dumplings might be a tad softer, but still yummy.

Final Thoughts

And there you have it, folks! A bowl of pure, unadulterated comfort that practically makes itself. This Crockpot Chicken and Dumplings recipe is proof that delicious, soul-satisfying food doesn’t have to be a monumental task. It’s perfect for a chilly evening, a lazy weekend, or any time you need a culinary hug.

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Grab a big spoon and enjoy your masterpiece. You’re basically a kitchen wizard, and your crockpot is your magic cauldron. Happy eating!